Nightshade Free Ginger-Garlic Cabbage Soup
This warming, golden soup is the kind of bowl that makes you feel genuinely taken care of — deeply savory from bone broth, bright from fresh ginger, and grounded by sweet carrots and tender shredded cabbage. Every ingredient earns its place, and the whole thing comes together in one pot without any of the tomatoes, peppers, or potatoes that can make so many soups off-limits. The combination of garlic, ginger, and turmeric bloomed in coconut oil creates an aromatic base that does serious flavor work before the broth even hits the pot. A splash of apple cider vinegar stirred in at the end lifts everything and keeps the soup from tasting flat or one-dimensional. It's the kind of recipe that proves you don't need a long ingredient list or complicated technique to land something truly satisfying. Fresh parsley on top adds a little color and brightness, but the soup is completely delicious on its own terms either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and grated
- ½ tsp ground turmeric
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- ½ medium green cabbage (about 5 cups), cored and shredded
- 6 cups bone broth
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!